1 28-oz can diced tomatoes
5 cups zucchini, chopped (i put in 2 1/2 cups zucchini, 2 cups mushrooms)
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp red pepper flakes
1/2 tsp salt
1 cup cooked or canned lentils
1/2 cup jasmine rice
preheat oven to 350. in a large casserole dish, combine 1/2 cup of the cheese with the tomatoes, zucchini, oregano, basil, red pepper flakes, salt, lentils, and the rice. stir together. top with remaining cheese and bake uncovered for 30-40 minutes or until rice is done. makes 2-4 servings.
why, why, why is my jasmine rice always way too CRUNCHY after i cook it? i'm following the recipe almost exactly, with the exception of the zucchini/mushroom thing...
Another website update:
- Chilled Spiced Tomato Soup
- Quick Curried Lentil and Courgette (Zucchini) Soup
- Mushroom Antipasto
- Creamed Spinach
I served the chilled tomato soup at an Indian dinner I made for nine friends last Wednesday and it went down very well indeed. I served it in shot glasses as an accompaniment to the main courses.
The mushroom antipasto and the creamed spinach will get an airing at next Wednesday's Italian dinner - the antipasto is already made and in the fridge.
It would be much appreciated!